A manufacturer of different types of margarine wanted a quantifiable, consistent way to measure and ultimately better control the texture of their different products. They specifically wanted to know the spreadability of their packaged margarine.
The manufacturer did not have a way to measure which formulations of the packaged margarine were more easily spreadable and which were not. They wanted to get a baseline standard so that they may compare different formulations to that.
Testing was done using a TMS-Pro Texture Analyzer, a 500 N load cell and the TMS Butter and Margarine Spreadability Jig. The test program was set for the conical probe to come down at 100 mm/min and penetrate 5 mm into the product, then return to its starting position. The graph at the bottom shows the results graphed from the test. These results can now be used as the standard for the manufacturer. The graph indicates where a product less spreadable would be, and were a product more spreadable than the standard would be.